Black Pepper Chicken

Black Pepper Chicken

Serves 3-4

Chicken and Marinade

1 lb. boneless, skinless chicken thighs (or breasts), cut into ¼” strips

2 T corn starch

2 T Shaoxing cooking wine

2 T light soy sauce

Sauce and Veggies

2 bell peppers

1 jalapeno pepper

1 medium onion

½ cup chicken stock

1 T fresh minced ginger

1 T fresh minced garlic

2 T light soy sauce

2 T Shaoxing wine

1 T dark soy sauce

1 T honey

1 T corn starch

1 T sambal (or sriracha – optional)

2 t freshly cracked pepper

3-4 scallions, minced (for garnish)

2 T cooking oil

1 cup brown rice

2 cups water

Add the rice and water to a pot and bring it to a simmer. Cover and reduce to low and cook for 35-40 minutes or per package directions.

Add the cut chicken to a bowl with the corn starch, soy sauce and Shaoxing wine. Mix well and marinate for 30 minutes up to overnight in the fridge.

Dice the bell pepper, onion and jalapeno into ½” dice. Remove the seeds from the jalapeno if desired (to reduce spiciness). Combine the chicken stock, light and dark soy, Shaoxing wine, honey, corn starch, sambal and pepper in a bowl and mix well.

Add the oil to a wok or large skillet over high heat. Add the chicken and sear for 3-4 minutes or until browned on the outside (may not be cooked through yet which is okay). Remove chicken and add the ginger and garlic. Stir fry for 30 seconds and add the onions, bell peppers and jalapenos. Stir fry for 2-3 minutes or until it just begins to soften. Add the chicken to the wok along with the sauce.

Bring to a simmer and cook for 1-2 minutes or until chicken is just cooked through and vegetables are softened to your taste.

To plate, serve some rice in a bowl followed by a few spoonfuls of black pepper chicken. Garnish with freshly sliced green onions and more freshly cracked pepper.